For the tofu & marinade:

Instructions

Makes 3-4 servings

1. In a bowl mix the soy sauce, oil, water and cornstarch. Add the tofu and and mix until evenly coated. Marinate for at least 30 min.

2. Follow the directions on the rice noodle package to prepare your noodles. What I usually do is prepare a stainless steel bowl with hot tap water to soak the noodles for about 15 minutes. Then I just drain them and set aside.

3. Stir together the dissolved brown sugar/water mixture, soy sauces, fish sauce, oyster sauce, and white pepper in a small bowl and set aside.

4. Heat your wok on medium-high and spread 2 tbsp of oil around the perimeter of the wok. Add the tofu and let it sear on each side until it’s all golden brown. Remove from the wok and set aside. If the heat was high enough, your wok should be still clean with nothing sticking to it. If not, you can wash the wok to prevent the rice noodles from sticking.

5. Continue with the wok on high heat and add 1 tablespoon of oil, along with the garlic and grated ginger.

6. After a few seconds, add the shallots. Stir fry for 20 seconds and add the scallions, chili peppers, basil, baby corn and shaoxing wine. Stir-fry for another 20 seconds and add in the rice noodles. Use a scooping motion to mix everything for another minute until the noodles warm up.

7. Next, add the prepared sauce mixture and stir-fry at the highest heat for about 1 minute until the noodles are uniform in color. Take care to use your metal spatula to scrape the bottom of the wok to prevent sticking. Add the seared tofu and stir-fry for another 1 to 2 minutes. Serve and enjoy!